Imagine sausage bisquits in a breakfast casserole and you get a sneak peek of what you’re in for! Tiny flaky bisquits line the top edges of a sausage egg bake with mission figs. The Blue Ribbon Orchard Choice and Sun-Maid California Figs add complementary sweetness to the pork sausage with earthy herbs, tarragon and rosemary. If you don’t eat pork, swap in ground turkey and add 1 teaspoon ground sage to the skillet.
This hearty sausage egg bake makes a great main dish during holiday mornings, long weekends, or even just a leisurely weekend brunch. A few cooking hacks if you like to prep ahead or look for shortcuts: you can make biscuit dough a day ahead, cut or not—just cover with plastic wrap so it doesn’t dry out. You can also brown the sausage and cook it with the figs a day ahead too. Just warm it up before assembling the casserole. Also, if you’d prefer to use shredded cheese, go for it—we like pockets of melted cheese of the small cubes. Use Monterey Jack if white cheddar isn’t available.
1 1/2cups (10 oz)Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs, stemmed
1(8 oz) blockwhite cheddar cheese, small dice
4green onions, greens only, chopped
Preheat oven to 350°F. Grease a casserole dish. Whisk eggs with 1 teaspoon salt, 1/2 teaspoon pepper, and milk in a bowl.
Make biscuit dough: mix flour, 1/2 teaspoon salt, 1/2 teaspoon white pepper, and baking powder in a bowl. Cut butter into flour mixture to the size of peas and almonds. Stir in cream until just combined. Gather dough into a ball. Roll out from the middle in all directions until 1/2-inch thick. Using a pizza cutter, slice into 1-inch squares. Place in refrigerator to chill while making sausage.
Pulse the figs in a food processor until coarsely chopped. Brown sausage. Stir in figs with rosemary, tarragon, 1 1/2 teaspoons salt, and 1/2 teaspoon white pepper, cooking over medium low for 3 minutes.
Reserve about 1/4 cup of biscuit squares and cheese. In the casserole dish, scatter remaining biscuit squares, sausage, figs, cheese, and green onions, layering different morsels on top of one another. Pour eggs over casserole, nudging a few cheese cubes and arrange biscuit pieces around rim.
Bake for 55 minutes. Cover with foil around the 45 minute mark, once biscuits look golden and cheese is melted to continue cooking sausage egg bake until set and not jiggly. Cool for 10 minutes before cutting into it.
When it comes to Snacking cake is just a sneaky way of bringing cake into morning or afternoon snacks and we are all in when it comes to this moist fig cake that couldn’t be easier to bake. Essentially, you whisk the dry ingredients, fluff the butter and sugar, and alternate between adding the buttermilk and flour until just combined. Then, you stir in walnuts and California Figs. And, you could stop there, dusting it with powdered sugar. But the Greek yogurt frosting for cake adds a tangy flavor that might make you swipe the bowl. Yogurt, figs, and walnuts are a classic breakfast combination, so we have a hunch you’ll far hard for this moist fig cake.
1cupBlue Ribbon Orchard Choice or Sun-Maid Mission Figs, stemmed and coarsely chopped
Heat oven to 350°F. Lightly grease the 9×9’’ cake pan.
In a medium bowl whisk together the flour, baking powder, baking soda, cardamom, and salt. Set aside.
In a standing mixer fitted with paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 2-3 minutes. Next, add egg and mix on medium-low until fully combined.
Add vanilla to container with buttermilk, and gently mix. With the mixer on lowest speed, add flour mixture and buttermilk in three additions, beginning and ending with the flour. After the last addition of the flour, scrape down the sides, then add the walnuts and figs and fold everything together a few times by hand with a spatula.
Pour batter into the prepared pan, and bake for about 35 minutes, or until a toothpick inserted into the center comes out clean. Place the cake on a wire rack and cool completely.
Make the frosting: Beat the yogurt and cream cheese together with a standing or hand-held mixer on medium speed until smooth. Add the powdered sugar, vanilla, and pinch of salt, and continue beating until light and fluffy. Taste and add more sugar if desired.
Once the cake has cooled, top with Greek yogurt frosting and garnish with figs.
Equipment: 9×9-inch cake pan, standing or handheld mixer, medium bowl, whisk, spatula, cooling rack
One of the traditional foods for the Jewish festival of Purim is a triangular cookie known as hamantaschen, said to represent the three-cornered hat worn by the Purim story’s villain, Haman. These cookies are usually filled with fruit jam or a poppy seed paste. In this easy hamentaschen recipe, fig puree using Blue Ribbon Orchard Choice or Sun-Maid California Figs provides the filling for these buttery, orange-scented cookies. Dip a corner of fig hamantaschen into melted chocolate for an extra-special treat! Cookies will keep for 2-3 days in an airtight container.
10tablespoonsunsalted butter, cut into small cubes
6ouncesBlue Ribbon Orchard Choice or Sun-Maid California Figs, chopped (about 1 1/3 cups chopped figs)
4ouncessemisweet chocolate chips
Additionalorange zest and crushed pistachios for garnish (optional)
Make Hamantaschen Dough
Place the flour, sugar, baking powder and salt in the bowl of a food processor and pulse a few times to combine. Add the butter and process for a few seconds until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the eggs, egg yolks, vanilla extract and the zest of the orange. Add the egg mixture to the food processor and process for thirty seconds. Turn the dough out onto a floured surface, gather into a ball and knead until it comes together. Divide dough in half and form into two discs. Wrap each disc in plastic wrap and refrigerate for several hours or overnight.
Prepare the Fig Filling
In a medium saucepan, combine the chopped figs, sugar, 3/4 of a cup water, and the juice from the orange. Bring the mixture to a boil, then turn down the heat and simmer, stirring occasionally, until the figs have softened, about 6-8 minutes. Remove mixture from heat and stir in the vanilla extract and the cardamom. Allow to cool slightly. Puree the fig mixture with an immersion blender or transfer to a food processor and puree.
Make the Cookies
Remove one of the disks from the refrigerator and let it sit on the counter for 5-10 minutes to make it easier to roll out. Preheat oven to 350°F and line two baking sheets with silicone baking mats or parchment paper. Roll out dough on a well-floured surface with a floured rolling pin to 1/4 inch thickness. (Do not roll them too thin or the filling will leak.)
Using a 4-inch round cookie cutter, or round drinking glass, cut out circles of dough.. Gather up the scraps and roll them out a second time to cut out more circles. (You should be able to get a dozen circles.) Place 6 circles on each cookie sheet.
Fill the Fig Hamantaschen
Spoon a teaspoon of the fig puree in the center of the dough circle.
Create the classic triangle shape for the fig hamantaschen, by doing a series of three folds. First, fold one side of the cookie in so that the edge comes to the middle of the jam filling. Fold the second side in the same way and so that it partially covers the first side. Finally, fold the remaining side up and in so that it overlaps the other two sides. Pinch the seams together. Chill the cookies for at least ten minutes prior to baking.
Bake for 15 minutes until the cookies are golden brown. Cool on a wire rack. Repeat with the remaining disk of dough.
Make Chocolate Glaze
Place the chocolate in a glass bowl and microwave on medium power for 30 seconds. Stir. (If chocolate is not completely melted, continue microwaving for thirty second-intervals and stirring until melted.)
Dip one corner of each cookie into the melted chocolate. While chocolate is still wet, sprinkle on orange zest and/or crushed pistachios, if using. Return cookies to a cooking rack to allow the chocolate to harden.
Pockets of soft figs punctuate the tender crumb of this deeply chocolatey gluten free cake smothered in creamy ganache. You don’t have to be gluten free to enjoy this moist cake—you’ll never guess it’s gluten-free! Store the flours in the freezer and that makes it easy to bake this gluten free chocolate cake recipe whenever you get the urge, since most of the other ingredients are staples that you might already have in your pantry. While you can use measuring cups to portion out the ingredients, if you have a kitchen scale, this is a two bowl kind of loaf cake. and one that everyone can enjoy. Chocolate and California Figs from Blue Ribbon Orchard Choice and Sun-Maid are natural partners to pair in baking and this is a cake you don’t want to miss!
HandfulBlue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and sliced into rounds
Handfultoasted sliced almonds, optional
Sprinklecoarse pink salt or flaky sea salt, optional
Position rack in center of oven and preheat to 350ºF. Butter a loaf pan and line on all sides with parchment paper.
In a large bowl, whisk together oil, brown sugar, eggs, buttermilk, and vanilla. In a medium bowl, sift together cocoa, sweet rice flour, almond flour, oat flour, tapioca flour, baking powder, baking soda, and sea salt, adding back anything that gets caught in sifter. Stir flour mixture into egg mixture until combined. Stir in chocolate and figs.
Scrape batter into pan and bake until a toothpick inserted near center comes out with moist crumbs, 55-65 minutes.
Let cake cool 15 minutes, then remove to a cooling rack to cool completely.
To make ganache, heat cream in small saucepan to a simmer. Place chocolate in small heatproof bowl and pour hot cream over. Let sit 1 minute, then add salt and vanilla and whisk smooth.
Let ganache sit until thickened slightly, 20-30 minutes, then pour over cake. Let sit until ganache is mostly set, 10-20 minutes, then decorate top with sliced figs, almonds, and coarse salt. Cut cake into slices using a large, sharp chef’s knife dipped in hot water and wiped clean between each cut.
Store cake at room temperature for up to 1 day or refrigerate for up to 4 days.
When January rolls around, we all like the clean start of trying again and one thing that can make healthy eating accessible is to plan ahead.
Start Here: Recipes & Meal Prep Ideas
We partnered with our friends at Bob’s Red Mill and savvy food bloggers to talk about setting SMART goals and thinking through meal prep ideas for real life. Find the food blogger meal preparation ideas and recipes featuring our Blue Ribbon Orchard Choice and Sun-Maid California Mission Dried Figs and their organic farro or organic whole wheat flour by clicking on the recipe name below the photos.
And, then, we opened up the question over on Instagram and found a vibrant assortment of meal prep ideas that we can’t wait to share with you! Each idea is tagged with the person who shared it. So, head down past the recipes to dig into those crowd-sourced 46 meal preparation ideas (and share your own in the comments!
8/ Write it down so you know exactly what to eat. – @senyorg
9/ My meal prep tip is to start a sourdough starter! Fresh natural yeast, amazing gut bacteria, and a chance to show off baking skills. – @jaredlynne
10/ I organize everything I need in front of me before I begin any recipe, mise en place. – @blamemymigraine
11/ I wash fruits & veggies when I get home from the grocery store to save this step when I’m ready to prepare a meal. – @aleach61
12/ Blanch veggies and cook proteins, then store separately. – @kalynjrichmond
13/ I make sure I cut everything up the day I get it so when it’s time to prep it’s just a matter of cooking. – @eruiz217
14/ On Sundays I make soup for weekday lunches, make muffins for the family to grab quickly on the go and try to make 1-2 dinners for when we need a quick dinner after hockey practice ✅ prep is key! – @briescrafty
15/ Freezing chopped veggies for easy meals when I do not have time to chop. – @lesh4537
16/ Buy already chopped veggies at the salad bar if you’re in a hurry. Make double and freeze. Involve your kids in planning and prepping! They’ll be more willing to eat what’s made. Write out a menu. – @tofumom
17/ Use dried/frozen fruits when not in season! Much tastier than trying to just use the fresh! – @thrivesonplants_8
18/ Tip: chop veggies you bought and put into containers. This way for few days it will be easy and quick to prepare your dish. – @vegangfheaven
19/ Cook in large batches and freeze what you don’t need! Keep it simple! Portion out food ahead of time. – @crazyrilee
20/ My tip is to plan the week’s meals and shop according to those meals! – @kjand3babes
21/ Measure and prep all your ingredients before cooking or baking a recipe. – @agewanter
22/ Meal prep for the whole week with simple dishes; my fave is overnight oats! – @thehealthyhipstah
23/ Cook eggs for the week in the air fryer, because they stay fresh in the shell & are ready to eat every morning. – @mwlubber
24/ My meal prep tip is to get the family involved. I give my 6 year old the cook book and ask him to select recipes for the week. Then we shop on Saturday or Sunday. He is excited to to cook dinners with me and I find he eats a wider variety of foods because he’s involved in the preparation. – @juvet
25/ I like to plan for meals with similar ingredients to cut down on the number of items that I need to buy and prep. – @clpatton
26/ Look at what is in the cupboard before meal planning and plan on leftovers. – @ellengarrett
27/ A sharp knife is key to getting veggies done fast. – @hels_bels27
28/ Having an instant pot has really upped my meal prepping! I just made a big batch of homemade apple sauce. 😍 – @aipzebra
29/ Prepping tip…remember the old adage FIFO (first in first out) label with tape and first in and you won’t have wasted prep. – @chefsherrid
30/ My tip would be to buy more fruits/veggies in season and can some for offseason dishes. – @elin_e_roberts
31/ To make a couple of big dishes; a whole chicken, meatloaf, for example, so that you can save money by getting a few meals from it. 💚 – @danaonig
32/ I often pre dice squash and other veggies and freeze for easy dinner prep. I also make fruit and veg purees ahead for healthy baking in a flash! – @joanneabove
33/ Best meal prep tip for me would be to have a check list.. if you don’t start with that you won’t be prepared…. – @lions_den_1
36/ The best tip I have is when you have plenty of guests coming (holidays, Bday, graduations, etc…), I always write a menu down at least a week in advance, buy my ingredients and meal prep (chopping seasonings, getting my pots, pans& utensils organized, season meats) so everything can go as smooth as possible on the big day. – @redstickrick
37/ I love making extra whole wheat waffles on Sunday for healthier fast breakfasts for the kids. – @mrscole131
39/ I like to make extra pancakes and either refrigerate (or freeze for longer freshness) then just pop in microwave or toaster oven. – @shivamin2000
40/ Set out all the ingredients for a meal ahead of time before starting to cook. – @wizardewu
41/ Sunday is good prep day. Prep all veggies and fruit for a quick and easy week. – @strengthofthevine
42/ Multitasking – bake while cutting up veggies or using the stovetop for other cooking. – @snackinspo
43/ Then look up healthy recipes online for their products to make your meal prep. Also work with a friend or family member to meal prep together that way the cost and labor is shared. 😉😃 – @jolyndoglover
44/ Prep slow cooker ingredients and freeze. – @munozai82
45/ Have a stock of different spices and sauces on hand to flavor meat and veggies for a quick saute. – @hlee99
This California Fig oatmeal energy ball recipe is the perfect healthy snack! Made with only a few ingredients like our juicy Blue Ribbon Orchard Choice or Sun-Maid Mission Figs, whole grain oats, and peanut butter, this energy ball recipe is tasty and easy to make. These balls are great for pre-workout, a healthy afternoon treat, or just anytime you’re craving a little something sweet!
Check out the substitutions below the recipe to find other ideas to make this oatmeal energy ball recipe your own. (We think some cacao nibs might be amazing added in!)
This post has been brought to you by our friends at Bob’s Red Mill. __________________________________________________
This New Year we’re partnering with our friends from Valley Fig Growers to bring you some smart & achievable meal prep tips, amazing recipes, and just maybe – a prize pack to start you off on the right foot. Keep reading to learn more!
We couldn’t wait to jump into the kitchen after we opened up a bag of California Mission Figs. Just like our Organic Whole Wheat Flour, they are a great source of dietary fiber and are also rich in potassium, iron, calcium, and antioxidants. Their balanced sweetness makes them perfect for baking, helping you reduce the added sugar without compromising on flavor (and they make amazing whole wheat muffins with figs!).
Whole Wheat Muffins with Figs
With just a quick prep, these mini muffins, featuring Organic Whole Wheat Flour and Organic Mission Figs, will be in the oven in less than 15 minutes and you’ll have all week to enjoy them. They are lightly sweetened, full of protein and fiber, and perfect for preventing those mid-morning moments of hanger.
Preheat oven to 350°F and line or spray mini muffin tin. Set aside.
In a small bowl, whisk together flour, oats, baking soda, baking powder, cinnamon and salt.
In a medium bowl, whisk together sugar, oil, egg, and Greek yogurt.
Add dry ingredients to wet ingredients, then fold in California Figs.
Divide batter evenly between 16 mini muffin cups.
To make the streusel: mix together oats, flour, brown sugar and softened butter in a small bowl until crumbly. Spoon streusel atop muffin batter and bake for 13-15 minutes.
Enter to Win
Ready and excited to dive into the New Year with new meal prep ideas and goals? You’ll be excited to hear – we’re partnering with Valley Fig Growers to give YOU the opportunity to win a stunning prize that will help you meet your goals.
HOW TO ENTER:
On Instagram, follow @bobsredmill and @valleyfig
Comment on this post with a meal prep tip and tag 2 friends so they can see your tip too!
WHAT YOU WIN:
1 bag of Bob’s Red Mill Organic Farro
1 bag of Bob’s Red Mill Organic Whole Wheat Flour
1 bag of Blue Ribbon Orchard Choice California Figlets
1 bag of Sun-Maid California Mission Figs
1 Food Journal from @thehandwritingclub
We will randomly select 2 winners (one from the @bobsredmill feed and one from the @valleyfig feed) and notify them on 01/08 at 4PM PST by private message. Good luck!
You can find both Bob’s Red Mill and Valley Fig Growers products across the US at your favorite grocery stores. Check the Store Locator on both of our websites to find where our products are sold.
To enter the giveaway you must be 18+ years and a US or Canada resident. This promotion is not sponsored, endorsed, administered by, or associated with Instagram. Winner must respond within 3 days to winning direct message or will end up forfeiting their prize.
Let’s talk for a moment about our favorite ways to say sayonara to the year that was and to welcome the New Year. Something bubbly is always a good idea and this year instead of focusing on a lavish sit-down dinner, we are all about delightful bites and planning out a charcuterie board menu, brimming with different cheeses too. A charcuterie, antipasti, or cheese board are the perfect kind of things to pull together to snack on if you’re staying in and playing board games or if you’re hosting a dressy gathering and need something easy that’s also easy on the eyes! That’s where this bacon jam appetizer particularly shines.
Once we tasted Nueske’s Applewood Smoked Bacon, we knew that it would make sweet music cooked down with our Blue Ribbon Orchard Choice or Sun-Maid California Mission Dried Figs and we were right! This fig bacon jam is kind of addictive in the best possible way. Sure, you could eat the bacon jam appetizer as part of a starter or you could add it as a condiment on a sandwich (a sharp cheddar grilled cheese would be amazing!), but back to the charcuterie board menu. Curl a few slices of ham and turkey to tile on the board. Add crackers. Some different kinds of salami and figgy bacon jam and you are done.
If you’ve never made a bacon jam before, they typically cook low and slow for hours to ensure the onion and bacon are soft and jammy. We wanted to flip that script and save time using our electric pressure cooker—it takes around 40 minutes of mostly passive time for jam. Did we mention this fig bacon jam would make an incredible edible gift too? We found the recipe below easily tucks into 3 half pint glass jars. Store the bacon jam in the refrigerator where it will keep for 2 to 4 weeks or you can freeze it for longer storage.
10 ouncesBlue Ribbon Orchard Choice or Sun-Maid California Mission Figs, stemmed and chopped
2 1/4teaspoonskosher salt
Place the chopped bacon into the pot of your electric pressure cooker. Cook and stir for 5 minutes using the Saute feature, as it begins to release grease and cook a bit. Stir in the shallots, California Figs, salt, and pepper. Saute for an additional 3 minutes, stirring to combine.
Cover and set the release valve to seal, cooking on high pressure for 10 minutes. Adjust the release valve to vent. Once the steam has fully escaped, open the pressure cooker and stir the fig bacon mixture.
Repeat step 2 two more times, stirring after each batch—you will cook the bacon mixture a total of 30 minutes in the electric pressure cooker.
Stir in the vinegar. Transfer the fig bacon mixture to a food processor and pulse until chunky for more of a relish or about 10 pulses for jam.
Shrubs, for those of you who aren’t familiar with them, are vinegar-based syrups. They’re made by mashing fruit with sugar and then soaking the fruit in vinegar for a week. The resulting vinegar shrub is a slightly acidic, sweet, and fruity liquid that can be added to a cocktail to give it a little zip. This fig shrub includes our Blue Ribbon Orchard Choice or Sun-Maid California Mission Dried Figs for a deep and earthy sweetness. Balsamic vinegar and California Figs are a perfect pair– we like them as a sauce spooned over spinach, or as a glaze drizzled on watermelon. This fruit shrub made with dried figs is great in cocktails (stay tuned!) and is a great mixer with sparkling water too.
Is there anything more essential to summer than cool, crisp slices of watermelon? They’re juicy and just what you want to eat for a healthy dessert… but if you’ve ever tried a sprinkle of salt on watermelon, you know how it amplifies the sweet fruity flavor. We’ve got a fun way to bring a whole watermelon to the table differently as an appetizer: watermelon pizza! Top each slice with feta cheese crumbles, fresh oregano leaves (or use shredded fresh basil / mint leaves), and crunchy Maldon salt, but what makes these slices sizzle is the balsamic fig glaze made of Blue Ribbon Orchard Choice or Sun-Maid California Figs. You’ll find this glaze to be just about perfect for drizzling on a wheel of Brie, to serve on a cheese board, or even to drizzle on grilled meat.
1cupBlue Ribbon Orchard Choice or Sun-Maid California Dried Mission Figs
1cup crumbled feta cheese, (3.5 ounces)
Maldon flaky sea salt
To make balsamic fig glaze: stem and mince the figs. Pour the vinegar into a small saucepan. Stir in the figs and sugar. Turn the heat onto medium high and cook for 6 minutes, stirring occasionally. Cool for 10 minutes.
Slice the watermelon into six 1-inch rounds. Cut each watermelon round into six wedges.
Drizzle the balsamic fig glaze over the slices and sprinkle on feta, oregano, and Maldon salt.